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Honey Oatmeal White Sourdough Bread

Honey Oatmeal White Bread (no knead method)

Christina
Makes one loaf of Honey Oatmeal Rustic Bread using the no knead method.
5 from 7 votes
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Prep Time 2 hours
Cook Time 45 minutes
Resting Time 8 hours
Course bread, bread starter, Breakfast, breakfast for dinner, lunch
Cuisine American
Servings 1 Loaf
Calories 88 kcal

Ingredients
  

  • 300 g Bread Flour
  • 100 g Rolled Oats
  • 300 g Warm Water (100°F/38°C)
  • 20 g Honey
  • 1/4 tsp Instant Yeast
  • 9 g Sea Salt

Instructions
 

SCALING

  • Measure all ingredients using a digital metric scale.
    Step 1 of 12 Steps of Bread Baking

MIXING

  • Whisk water and honey together.
  • Add the thick rolled oats and mix together.
    Mix in the thick rolled oats
  • Add the flour and mix together until no dry flour remains and you have a rough dough.
    HINT: A dough whisk works great here!
    Mix all dry ingredients with water
  • Cover and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
  • After 30 minutes, uncover the dough and sprinkle the top evenly with the sea salt and the yeast.
    Sprinkle salt on top of the hydrated dough
  • Pull outside edge of dough and fold over center, 4-6 times.
    Stretch and fold the dough over the middle, 6-8 times.
  • Dough will cover the yeast and salt.
    Fold Dough over middle
  • Using two fingers (like you are making the "OK" symbol) cut through the dough a few times to mix in the salt and yeast.
    Cut through the dough to mix the salt
  • Pull outside edge of dough up, it will not stretch much at this point, and fold over center again, 4-6 times.
    Stretch and fold the dough over the middle, 6-8 times.
  • Repeat the last two steps two more times until the salt and yeast are evenly distributed.
  • Turn the dough over so the last folds you made are tucked under a loose ball.
    Turn dough ball over so folds are underneath
  • Cover the dough and allow to rest for 10 minutes.
  • Repeat the stretch and fold process. Turn the dough over so the last folds you made are tucked under a loose ball.
    Stretch and fold the dough over the middle, 6-8 times.
  • Wait 30 minutes, repeat. Do this 3-4 more times until you have a smooth, stretchy dough.
    Hint: Every time you fold this dough it will gain elasticity, strength and rise. Pull the dough up and over to achieve maximum stretch without tearing it, this builds the structure to hold the developing carbon dioxide gas.
    Fold Dough over middle

BULK FERMENTATION

  • After four folds, allow dough to rest until doubled in size, 4-6 hours depending on the temperature where the dough rests.
    Doubled Dough

FOLDING

  • Dough has doubled in size when it is twice the volume, lofty, with good structure with bubbles on top and inside.
  • Dump dough out of container onto a floured work surface.
    Dump dough onto a floured work surface.
  • Press dough gently with floured fingertips to slightly flatten it and express some air.
    Dough pressed into a rectangle
  • Fold the dough in thirds (fold one half over the center, fold the second half over that so you have three layers). Turn it over so the seam in face down.
    Loosely formed ball.

DIVIDING

  • If you want to make two small loaves of bread, divide the dough in half here. If not, leave the dough whole.
    Dividing - Step 5 of 12 Steps of Bread Baking

PRESHAPING/ROUNDING

  • Roll the dough up so you have a loose ball of dough.
    Loosely formed ball.

BENCH REST

  • Allow dough to rest on the bench under a linen cloth for 10 minutes. This allows the gluten strands to relax for final shaping.
    Cover Dough with a Clean Cotton Cloth to Rest

MAKEUP AND PANNING

  • Turn the dough ball over. Tighten the relaxed dough ball by pulling the edges of the dough ball towards the center and pinch together.
    Pull sides of dough to center of round
  • Turn ball over so the seam is underneath. Pull the dough ball towards you to tighten. Turn the ball 90 degrees and pull the dough towards you. Repeat turning and pulling until you have a tight round ball.
    Shaping a Dough Ball
  • Prepare a banneton basket by lining the bottom with 2 T of thick rolled oats.
    sprinkle oats into the bottom of the banneton
  • Place the tightened dough into the banneton so the seam side is laying down on the oats.
    Bread in Banneton on top of the oats

PROOFING

  • Proof this dough until doubled in size (about 45 min-1 hour, dependent on temperature).

BAKING

  • While dough is proofing, preheat a Dutch oven with lid in oven set to 475°F/250°C. Preheat for 45 minutes.
  • Carefully remove Dutch oven (it will be HOT!), remove the lid.
  • Gently dump the proofed dough out of the banneton and upside down into the preheated Dutch oven so oats are on the top. Replace the lid.
    HINT: No Dutch oven? Place a metal cake pan filled with cold water on the bottom rack of your oven to produce steam. Preheat oven to 460°F/240°C. Once oven is steamy (20-30 minutes), dump the proofed dough onto a parchment lined baking track and place baking tray on the middle rack. Bake for 20 minutes, turn tray 180°, bake for 10-20 more minutes until golden.
    Dump dough upside down into preheated dutch oven
  • Place bread inside Dutch oven with lid on into preheated oven and bake for 30 minutes.
  • Remove lid and bake for 5-10 more minutes until bread is golden brown or dark brown (depending on preference).
    Remove lid and bake for 5-10 minutes longer

COOLING

  • Remove bread from Dutch oven and place on a cooling rack. Allow to cool for a minimum of 20 minutes before cutting as the bread's crumb needs time to set and cool so it can be cut without tearing.
  • Cut & serve.
    sliced honey oatmeal white bread

STORING

  • If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
  • Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
  • Store remaining bread in a plastic bag for two days.
  • After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.

Notes

APPROXIMATE NUTRITION FACTS PER SLICE: <a href="https://www.verywellfit.com/recipe-nutrition-analyzer-4157076" target="_blank" rel="noopener"><img width="320" height="632" src="https://www.verywellfit.com/thmb/CG6dI-VNlkImaHIKPad21A7rYVM=/1000x0/Nutrition-Label-Embed--185969416-6c64dab9b1e749e18a097b46938c229d.png"></a>
Keyword Easy no knead bread, Easy sourdough, honey oatmeal bread, No knead sourdough, Oatmeal Bread, oatmeal sourdough